Italian Sausage, Spinach and Tomato Soup

Italian Sausage, Spinach and Tomato Soup is a gluten-free soup recipe full of healthy, hearty ingredients. Just 30 minutes from fridge to table!

Hey you, I hope you had a wonderful weekend! We didn’t do anything too terribly exciting, but it went by in the blink of an eye regardless. On Saturday I forced myself to put on makeup at 5pm to get Chipotle for the family, just so I could say I left the house that day, then on Sunday we all went for a long drive, knowing an impending storm would likely keep us stuck indoors for the next 48 hours. Oh man, I’m boring myself – is it spring time yet?! ? Cannot wait for jam packed weekends of sun + fun – this cold weather is for the birds!

Anyway, as I mentioned we’ve got a HUGE ice storm on the horizon – it’s supposed to ice rain for the next 24 hours straight – so we also stocked up on some essentials before hunkering down yesterday evening. Almond milk, eggs, wine… (like I said, the essentials!) plus the ingredients to make another batch of my Italian Sausage, Spinach and Tomato Soup – the perfect hearty and cozy dish to enjoy when the season that shall not be named gets particularly nasty!

MY OTHER RECIPES

Italian Sausage, Spinach and Tomato Soup is a riff on a recipe I wrote almost five years ago exactly, Spicy Tomato and Turkey Soup with Ditalini. The post was originally titled “You NEED to Make This Soup” because you NEED TO MAKE THIS SOUP! That is to say, this is one recipe that has stood the test of time – I make it constantly – though it’s evolved over the years so I thought I’d share the updated version with you today.

First, I nixed the “spicy” component, as we’ve got a 3 year old palate to please, but also because it’s easy to add it back in – just sprinkle a dash or 10 of red chili pepper flakes into the soup. Next I cut the ground turkey in the original recipe in half, swapping in ground Italian sausage. This combination is SO good. You get the lean protein of ground turkey breast, but the yummy flavor of Italian sausage. Absolutely delectable. I kept the creamy white beans in the original soup recipe but nixed the pasta, added baby spinach for an easy health boost, and finally kept the MVI (most valuable ingredient!) – jarred marinara sauce! Adding marinara sauce to soup makes it taste slow-cooked and super savory, but only you and I will know that the recipe goes from fridge to table in just 30 minutes.

If you’re looking a snow or ice storm in the face, dash out for a few ingredients to make a batch for yourself!

Start by adding a drizzle of extra virgin olive oil to a large soup pot or Dutch Oven over medium-high heat. Add 1/2lb each Italian sausage and ground turkey breast,2 carrots that have been peeled then chopped, and 1 minced shallot. Season with salt and pepper then saute until the meat is cooked through, breaking it up as it cooks.

Next add a 15oz can cannellini beans that has been drained and rinsed, and 1/2 teaspoon Italian seasoning.

Just a couple more ingredients! Add 3 cups chicken broth and a 24oz jar marinara sauce then turn the heat up to high to bring the soup up to a boil. The marinara sauce is my secret to giving this soup a rich and slow-cooked flavor without having to simmer it for hours. I LOVE Bove’s Marinara Sauce which is made from just 6 ingredients, and is gluten, dairy and added sugar free!

Turn the heat down to medium then simmer the soup for 10 minutes, or until the carrots are tender, then add 5oz baby spinach that has been roughly chopped and stir until the spinach is tender, about 1 minute.

Soup’s up! Easy, right? Ladle the soup into bowls then serve with a side salad or my personal favorite, bread and butter. By the way, I got a chance to try Canyon Bakehouse’s newest product – Heritage Bread – which is their amazing GF bread recipe made into enormous slices. GAME CHANGER!!! I’ll be sure to let you know when it hits markets because it is the perfect accompaniment to this soup. Next time I’m turning a couple slices into grilled cheese, mmmm. Either way, I hope you enjoy!

Italian Sausage, Spinach and Tomato Soup

Description

Italian Sausage, Spinach and Tomato Soup is a gluten-free soup recipe full of healthy, hearty ingredients. Just 30 minutes from fridge to table!

Ingredients

serves 6

extra virgin olive oil

8oz Italian sausage (hot or mild)

8oz ground turkey breast

2 carrots, peeled then chopped small

1 shallot, minced

salt and pepper

1/2 teaspoon Italian seasoning

15oz can cannellini beans, drained and rinsed

24oz jar marinara sauce

3 cups (24oz) chicken broth

5oz baby spinach, roughly chopped

Directions

Add a drizzle of extra virgin olive oil to a large Dutch oven or soup pot over medium-high heat. Add Italian sausage, ground turkey, carrots, and shallots, season with salt and pepper, then saute until the meat is cooked through, breaking it up as it cooks. Add Italian seasoning, cannellini beans, marinara sauce, and chicken broth then turn heat up to high to bring to a boil. Turn heat down to medium then partially cover with a lid and simmer until the vegetables are tender, 10 minutes. Add baby spinach then stir and cook until wilted, 1-2 minutes, and then serve.

Yum this looks so healthy and good, I will definitely be trying this one soon! Making your crock pot chicken and wild rice soup tonight for this snowy Denver day. It’s so great that you share so many dairy free recipes because like Lincoln, my 1.5 yr old can’t do dairy either. Thank you, as always!

Thank you for this recipe – I’ve been awaiting a new soup recipe from you that fits into our food plan (no dairy, no wheat, no added sugars, etc.) … so this will added into our meal plan this week. The funny thing is I was trying to modify your turkey with ditalini recipe last week to one that’s spicier and without pasta, so YAY. I didn’t think to add spinach… I’ve had a lot of trouble finding a marinara jar without added sugar – so will look for Bove’s here.

Last night I made your easy chicken with carrots and rice soup (using brown rice), and your sausage/veg soup with turkey Italian sausage and sweet potatoes is on the menu for Friday night. (You turned me on to leeks with that recipe…) You do not disappoint, Kristin. Every week there is one or two of your recipes on our meal plan – your smoky/sweet chili, burrito bowls, etc. Still planning to try your sweet potato gratin… Lotta love in our home for you! :)

I made this last night and it did not disappoint!! I did a few substitutions…celery instead of carrots and I used roasted and diced butternut squash instead of the beans! It was amazing and I can’t wait to have leftovers for lunch. Thank you for all of your awesome recipes.

Hi Kristin!
I’ve been a long time fan of your blog and have followed you for years. I love all your recipes. I’ve recently joined weight watchers and wondered if you had the nutritional value for your recipes?

Okay so I’m a local like you and can’t seem to find Boves marinara sauce! I’m a HyVee regular also and I couldn’t find it there. I’m dying to make this so I’ll probably substitute with something else for my first attempt. But your recommendations are usually spot on so I will go searching – just push me in the right direction. :)

We really enjoyed this. I live in Texas and couldn’t find Bove’s, so I used Newman’s Own marinara and it was great. Also added some diced zucchini at the end + red pepper flakes. The best part was how easy it was, and how few dishes I dirtied in the process!

[…] but it’s still not too warm for some yummy soup! I had the meat ingredients in my freezer for Italian Sausage, Spinach, and Tomato Soup, so when I went food shopping yesterday I picked up the rest of the ingredients because the last […]

Wow- time flies! I made your Spicy Tomato and Turkey Soup with Ditalini the day you posted it and loved it! I made this for my work lunches this week and it’s delicious! I’m saving adding the spinach for the morning of and hoping the microwave will wilt it enough when I reheat it at lunchtime. Fortunately my grocery store offers plenty of low sodium/low sugar sauces compared to five years ago. Thank you for another great recipe!

This soup is outrageously good! The amount of flavor that comes from the simple ingredient list is amazing. We use all sausage (versus the turkey and sausage combo.) I’ve make it with both spicy and mild and it’s equally as good both ways. This is a family favorite now and it is currently on weekly rotation. PS, all of your soups that we have tried are really good!

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hi, i’m kristin!

I'm a Midwestern wife and Mom of two little boys. After being diagnosed with Celiac Disease in 2013, Iowa Girl Eats is a place I share delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Visit my Recipe Index for inspiration!MORE ABOUT ME

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